Vegan Peach Blackberry (or any fruit) Clafoutis

Delicately sweet, fruity, and light, this easy plant-based clafoutis is like a delectable cross between an oven pancake and a flan. Swap in any of your favorite summer—or fall—or frozen—fruits for utterly lovely results.

Don’t you just love those so wholesome they could be breakfast yet so delightfully enticing they could be dessert kind of dishes? This one’s an even swap. Call it either, whatever suits your mood.

It’s the height of summer, and the complementing contrast of peaches and blackberries is irresistible—the brightly inviting, luscious simplicity is bound to lift your spirits no matter what busyness, drama, nonsense, is swirling on your mind. It’s also an invitation for some sweetly productive play—because really there’s no reason not to swap in any of your favorite summer—or fall—or frozen—fruits. I absolutely adore it dappled with cherries and berries. You’re virtually guaranteed to create your own splendid variety to suit your taste buds and many evolving moods.

Life is complicated, and lately the world has been heavy enough for even a change-averse sociable introvert like myself to find solace in the truth that life’s one truest constant is its constant change. Most days, we’re just finding our way striving to flow with all the flux. But in the kitche, we can bask in fairly fuss-free creativte play, later to revel in the glow of sharing what we’ve created. I hope you enjoy this taste of summer simplicity—if so, please let me know! xo

Vegan Blackberry Peach Clafoutis

Peach Blackberry Clafoutis

Peach Blackberry Clafoutis

Yield: 8
Author:
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Delicately sweet, fruity, and light, this easy plant-based clafoutis is like a delectable cross between an oven pancake and a flan. Swap in any of your favorite summer—or fall—or frozen—fruits into this loveliness.

Ingredients

  • 12 ounce silken tofu
  • ¼ Cup maple syrup
  • ½ Cup unsweetened plain or vanilla plant milk such as Good Karma
  • 1 cup all-purpose flour, white whole wheat, or gluten-free flour
  • 2 tsp. baking powder
  • ¼ Cup almond flour
  • 1 Teaspoon vanilla extract
  • 1 tsp. almond extract
  • 2-3 Tablespoons olive oil (to grease your pan/dish)
  • 2 cups sliced peaches
  • 1 Cup fresh blackberries
  • Extra fruit for garnish, optional

Instructions

  1. Preheat the oven to 400°F . Coat a 9 inch tart pan, cake pan, or cast iron skillet with the oil and set aside.
  2. In a blender, combine all ingredients through the extract and blend until incorporated, 2-3 minutes. Let sit for 5 or so minutes while you prepare the fruit.
  3. Transfer the batter into the greased pan and place the fruit evenly throughout.
  4. Bake for 30 minutes until becoming firm (and before the edges burn). Let cool in the pan for at least 10 minutes before running a knife along the edges. If desired, sprinkle with powdered sugar and additional fruit to serve.

Nutrition Facts

Calories

194.87

Fat

7.71 g

Sat. Fat

0.88 g

Carbs

27.49 g

Fiber

3.68 g

Net carbs

23.81 g

Sugar

12.62 g

Protein

5.45 g

Sodium

131.05 mg

Cholesterol

0 mg
Desserts, Breakfast & BrunchWendy McMillanfeaturedComment